Nose:
Imagine walking into a bakery where cinnamon raisin bread is living its best life under a broiler, slathered in cinnamon butter by a pastry chef who moonlights as a wizard. Baking spices are flying everywhere like it’s the Great British Bake-Off on fast-forward. Then suddenly—bam!—a wave of grassy rum crashes the party, followed closely by port peeking through like, “Hey, don’t forget me!” You back away from the glass, slightly overwhelmed but intrigued—like it just told you its credit score unprompted.
Palate:
The proof doesn’t wait. It punches the front of your tongue like a bouncer checking ID at a dive bar. Cabernet storms in first—dramatic, bold, wearing a leather jacket. Port and rum hang back in the shadows like cool kids at prom, quietly working their way into your cheeks. Then—plot twist—the cab takes a breather, and suddenly tobacco, plums, and dates are all up in your mouth like a moody fruit opera. Mouthfeel? Oh, it’s spicy, it’s grippy, it’s got more tension than your last family reunion. And just when you think it’s over, BOOM—the chew kicks off a second round of cabernet/rum/port chaos like a sequel nobody asked for but everyone loves.
Finish:
You start off a little numb—probably from that proofy sucker punch—but then the fruit and wine fill your palate like a Broadway finale. The rum brings a splash of citrus to freshen things up (hydration is important), and the port puts on a second costume to double the drama. You didn’t think you needed it, but oh… you did.
Overall:
At first, it’s like someone turned the flavor dial to “chaos.” But give it a second, and everything settles into a perfect flavor democracy. Dark fruits, baking spices, leather, fruit leather (yes, both), tobacco, and enough red wine character to make you Google “Does whiskey pair with charcuterie?”
Spoiler: It absolutely does.
Verdict?
Delicious. Wild. Slightly unhinged. Would absolutely let this whiskey ruin my credit.
